Oatmeal Praline Cake
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Sugar/1/2 cup sugar + 6 packets sweet 'n low||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Liquid butter buds||3 Tablespoon (For Topping)|
|Firmly packed light brown sugar/1/2 cup brown sugar + 2 tsp. sweet 'n low brown||1 Cup (16 tbs), firmly packed (For Topping)|
|Grape nut cereal||1 Cup (16 tbs)|
|Skim milk||3 Tablespoon|
In a small bowl, pour boiling water over rolled oats; stir with fork, to mix well.
Let stand 40 minutes, to cool.
Preheat oven to 350°F.
Spray a 9 x 9 x 2-inch pan with a non-fat cooking spray.
Sift together flour, soda, cinnamon, and nutmeg; set aside.
In a large bowl, with an electric mixer at medium speed, beat 1/2 cup liquid Butter Buds adding both sugars gradually.
Beat until light and fluffy.
Add 2 Egg Beaters.
Beat in vanilla.
Add rolled-oat mixture, mixing until well combined.
At low speed, beat in flour mixture.
Turn batter into prepared pan.
Bake 50 minutes, or until top springs back when gently pressed with fingertip.
Meanwhile, make topping.
In a small bowl, combine all topping ingredients.
Spread over hot cake.
Return cake to oven.
Bake 10 minutes longer, or until top is golden brown.